Iranian Zereshk Polo Morgh

Iranian Zereshk Polo Morgh - The Perfect Festive Dish for Eid al-Adha

Craving an authentic Persian feast? This Iranian Zereshk Polo Morgh recipe delivers succulent saffron chicken paired with fragrant, fluffy basmati rice and tart, ruby-red barberries. Perfect for festive celebrations like Eid al-Adha or Hari Raya Haji, this iconic sweet-and-sour Persian chicken and rice dish is a masterpiece of textures, featuring the ultimate crispy golden tahdig. Learn the traditional ice-blooming saffron technique to unlock maximum aroma and vibrant colour. Wow your guests with this showstopping, restaurant-quality Persian barberry rice with chicken that brings the true essence of authentic Middle Eastern hospitality straight to your dinner table. 

A Delightful Culinary Journey

    Last year, while dining at an Iranian restaurant in Georgia, I discovered the delightful dish of Zereshk Polo Morgh. This experience inspired me to recreate this Persian classic at home. Despite the challenge of sourcing barberries, the effort was worth it. With Eid al-Adha/Hari Raya Haji around the corner, there's no better time to share this exquisite recipe with you.

The Origins of Zereshk Polo Morgh

    Zereshk Polo Morgh is a traditional Persian dish that translates to "Barberry Rice with Chicken." This dish is a beautiful blend of flavours and textures, featuring tart barberries and fragrant saffron rice, paired with succulent chicken. The term 'polo' (pronounced 'pawlaw') refers to Persian rice dishes mixed with other ingredients, in this case, barberries. These edible red berries, rich in vitamin C, add a unique tartness that makes this dish stand out. 'Morgh' means chicken, typically served poached or stewed in saffron sauce, either layered through the rice or served on the side.

Iranian Zereshk Polo Morgh

What Makes Zereshk Polo Morgh Special?

    Zereshk Polo Morgh is a sweet and sour dish with barberries gently sautéed with sugar and saffron water before being added to the rice. The result is a visually stunning and flavourful dish, perfect for festive occasions like Eid al-Adha. The crispy rice at the bottom of the pot, known as tahdig, adds a lovely crunchy texture to the dish, making it even more special.

Why You Will Love This Recipe

• Sweet & Sour Balance: The tartness of the barberries is gently mellowed with caster sugar and saffron water, creating a spectacular flavor contrast.

• Texture: You get fluffy rice, tender juicy chicken, and that coveted, ultra-crunchy tahdig (the crispy rice layer from the bottom of the pot).

• A Feast for the Eyes: The brilliant contrast of ruby-red berries against the sunshine-yellow saffron rice makes it a stunning centerpiece for any dinner party.

Recipe Overview

• Cuisine: Persian / Iranian
• Recipe Type: Main Course, Rice Dish
• Yields: 1 Large Platter
• Serves: 4 people
• Difficulty: Medium
• Author: SM @ Essence of Life - Food

Time Estimate

• Preparation Time: 20–30 minutes
• Cooking Time: 1 hour 15 minutes
• Marination/Soaking Time: 8 hours (Overnight marination) + 30 minutes rice soaking
• Total Time: 9 hours 45 minutes

How to cook Zereshk Polo Morgh - Iranian Barberry Rice and Saffron Chicken Recipe

Iranian Zereshk Polo Morgh

Ingredients

For the Saffron Chicken:

• 4 Chicken Breasts/Thighs (with skin)
• 1 medium Onion (finely sliced)
• 1 tbsp Tomato Purée
• 1tbsp Greek Yoghurt
• 2 tbsp Oil (for the marinade)
• 1/2 tsp Turmeric
• 1/8 tsp Ground Saffron (bloomed in 2 tablespoons of water)
• 1/2 Lemon (juice squeezed)
• Salt and Pepper (to season) 

To Cook the Chicken:

• 25 g Butter (to cook the chicken)
• 2 tbsp Oil (to cook the chicken)

Blooming the Saffron:

• 1/2 tsp Ground Saffron
• Ice cubes

For the Rice:

• 2 cups White Long Grain Basmati Rice (approx. 400g)
• Salt to taste
• 2 tbsp Vegetable Oil
• 2 tbsp Ghee or Butter
• 1/8 tsp Ground Saffron (bloomed in 2 tablespoons of water for the tahdig - crispy rice)
• 1/4 tsp Ground Saffron (mixed in 2 teaspoons of rose water and 2 tablespoons of water for the saffron rice garnish)

For the Barberries:

• 5 tbsp Barberries (washed)
• 2 tbsp Caster Sugar (or more if you prefer it sweeter)
• 1/8 tsp Ground Saffron (bloomed in 2 tablespoons of water)

Method - Step-by-Step Guide to Making Zereshk Polo Morgh:

Preparation:

Chicken Marinade:

• Place chicken breasts/thighs in a large bowl.
• Add onion, tomato purée, yoghurt, oil, turmeric, saffron, and lemon juice. Mix until evenly coated.
• Cover and marinate in the fridge for at least 8 hours (preferably overnight).

Blooming the Saffron:

Blooming the ground Saffron with Ice Cubes

• Place the saffron in a mortar and pestle. Muddle the saffron until it is well ground.
• Add a few ice cubes to the mortar and continue to muddle until the saffron is fully incorporated and dissolved into the ice water.

Close-Up of Bloomed Saffron Water in Stone Mortar

• Use the saffron water as needed in your recipe.

Rice Preparation:

• Wash the rice in water until the water runs clear.
• Soak the rice with salt in a bowl of cold water, covering it by 2 inches. Leave for at least 30 minutes.

Making the Sweet and Tart Barberries:

Cooked Barberries with Rose Water and Pistachios - The soul of Zereshk Polo Morgh

• In a small saucepan, melt 1 tablespoon butter over low heat.
• Add barberries, sugar, and bloomed saffron water. Stir for 30 seconds, then set aside.

Cooking: 

Close-up of Saffron Rice Garnished with Barberries and Rose

Cooking the Perfect Persian Rice:

• Fill a large non-stick/heavy bottomed pan with enough water to cover the rice and salt. Bring to a boil.
• Drain the soaked rice and add to the boiling water. Stir gently to prevent sticking. Cook until the rice is al dente.
• Drain the rice and leave it aside.

How to Achieve the Perfect Tahdig (Crispy Rice): 

Close-up of crispy Tahdig Served on the Side

• In the empty saucepan, add 2 tablespoons of oil and the bloomed saffron for the tahdig. Mix to distribute the saffron evenly.
• Spoon in 2–3 ladles of rice into the saucepan, mix with saffron oil, and pat flat. Layer the rest of the rice. (Reserve about 2 ladles of rice).  Poke a few holes in the rice.

Cooked Rice ready for Saffron Water Infusion

• Mix the reserved rice with bloomed saffron and gently spoon it to one side of the white rice.
• Pour 2 tablespoons of cold water and 2 tablespoons of melted butter over the rice. Cover with a clean kitchen towel and then place the lid and cook on high until steam rises, then reduce to the lowest setting. Let it cook on the lowest setting for at least 45 minutes.

Sauce pot Covered with a Clean Kitchen Towel

Cooking the Chicken:

• Preheat the oven to 180˚C (fan) / 200˚C (conventional) / Gas mark 6.
• Season the marinated chicken with salt and pepper.
• Heat a non-stick pan over high heat. Add a drizzle of oil and place chicken breasts/thighs skin-side down. Cook until golden and crisp, about 5 minutes.
• Flip the chicken, add 25 grams of butter, and baste with the melted butter for 1 minute. Flip back to skin-side up.
• Place in the oven and cook for 15–20 minutes, until the chicken thighs turn soft and juicy. Rest for 5 minutes before serving.

Assembling Zereshk Polo Morgh

Layering the Barberry Rice:

• Once the rice is cooked, remove the lid and spoon the saffron-coloured rice into a separate bowl. 

  Close-up of Saffron Rice Mixed with Barberries and Pistachios

  
  
• Cover the pan with a large plate and gently turn the pan upside down. 
   

  Flipping Sauce pot to Plate Saffron Rice - Iranian Zereshk Polo Morgh Recipe

  
  
• Spoon the tahdig separately and reserve it for serving.

  Close-Up of Saffron-Infused Rice Layer - Iranian Zereshk Polo Morgh Recipe

  
  
• Reheat the barberries for 30 seconds and keep them ready for serving.
• Spoon the rice onto a platter, garnishing it with saffron rice & barberries.
• Plate the Saffron Chicken & tahdig at the side of the Rice.